Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

My go-to for guests is the forum bird, but that's been done to death around here, so I'll go with Coniglio All' Ischitana. Something about rabbit in garlicky tomato sauce just makes me happy. I like it with lots of thick sauce and a hunk of bread to mop it up.

A go-to around the house that I do a lot I ripped off from some seafood place I went to in Vancouver. Basically all it is is sauteed chicken (they used breasts, I use thighs) and mushrooms in a Hoisin sauce wrapped in lettuce. It takes like 10 minutes and makes the wife happy. Reheats well too.

1 handful of popcorn kernels, unless you prefer more. or less.
enough oil to coat the kernels and have a small pool underneath.
I like EVOO, and grapeseed oil, esp lemon-infused varieties...though I did have 1 garlic infused oil that was suprerb (most of them are awful)
garlic salt, to taste. Must be applied immediately after removing from heat.
pan about 12-15X the volume of the corn you are using, about 4 qt for one z-sized handful.

place 'corn and oil in pan with loose-fitting lid over high-heat
pop until popping slows to 1 kernel/s....-ish
dump in bowl, immediately salt...stainless steel mixing bowl is traditional

total time: 10-ish minutes...if you clean your pan while it's hot.

Been enjoying and developing this recipe/approach for nearly 20 years, hope you enjoy it too!

1 handful of popcorn kernels, unless you prefer more. or less.
enough oil to coat the kernels and have a small pool underneath.
I like EVOO, and grapeseed oil, esp lemon-infused varieties...though I did have 1 garlic infused oil that was suprerb (most of them are awful)
garlic salt, to taste. Must be applied immediately after removing from heat.
pan about 12-15X the volume of the corn you are using, about 4 qt for one z-sized handful.

place 'corn and oil in pan with loose-fitting lid over high-heat
pop until popping slows to 1 kernel/s....-ish
dump in bowl, immediately salt...stainless steel mixing bowl is traditional

total time: 10-ish minutes...if you clean your pan while it's hot.

Been enjoying and developing this recipe/approach for nearly 20 years, hope you enjoy it too!

Funnily enough, my true go-to (especially for a crowd where I need to truly entertain as well as cook) would also be a Bolognese. I started with this recipe, and have customized from there, but it's rarely the same thing twice. I always skip the celery, usually skip the liver, and often sub the meat (just use a salty meat then a meaty meat). It's always a hit, probably because everyone hears "bolognese" and then expects Prego "Meat" Sauce.

Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,995

The Pommes Boulangere from Coliccio's Craft of Cooking is so badass. It's a PITA to peel a bunch of fingerling potatoes, but it's sooooooooooooooooooooooo worth it.

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

1 handful of popcorn kernels, unless you prefer more. or less.
enough oil to coat the kernels and have a small pool underneath.
I like EVOO, and grapeseed oil, esp lemon-infused varieties...though I did have 1 garlic infused oil that was suprerb (most of them are awful)
garlic salt, to taste. Must be applied immediately after removing from heat.
pan about 12-15X the volume of the corn you are using, about 4 qt for one z-sized handful.

place 'corn and oil in pan with loose-fitting lid over high-heat
pop until popping slows to 1 kernel/s....-ish
dump in bowl, immediately salt...stainless steel mixing bowl is traditional

total time: 10-ish minutes...if you clean your pan while it's hot.

Been enjoying and developing this recipe/approach for nearly 20 years, hope you enjoy it too!

I do this too. One trick I use is I cover the pan with a pizza screen so the steam can escape easier. Makes for more excitement and a louder popping noise which is fun too.